Chicken and Potato Curry in Yogurt Gravy - Chicken Potato Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Curry
Cuisine: Indian
Serves: 4 People
Ingredients
To fry onion
  • Oil- 3 tbsp
  • Onion, chopped thin and long- 1 large sized onion
While making curry
  • Oil- 1½ tbsp
  • Whole cardamom- 3
  • Whole cloves- 2
  • Bay leaves- 2
  • Whole dry red chilies- 2
  • Chicken, bone-in pieces- 1 Lb or ½ Kg
  • Potato, cubed- 2 (small sized potatoes)
  • Tomato, diced- 2
  • Kashmiri red Chili powder- 1 tsp (or more based on your needs)
  • Coriander powder- 1½ tsp
  • Fennel powder- 1 tsp
  • Garam Masala- 1 tsp
  • Ground pepper- ½ tsp
  • Salt- to taste
  • Yogurt or curd- 4 tbsp (not sour)
  • Water- ¼ to ½ cup to thin down gravy
  • Cilantro, chopped- 2 handfuls
  • Mint leaves, chopped- 8 leaves
Instructions
  1. Place a frying pan over medium heat, add 3 tbsp oil and let it turn hot.
  2. Add sliced onion and fry till it turns brown. Don't have to make it very crispy.
  3. Transfer the fried onions onto a paper towel and let absorb excess oil. Keep aside.
  4. Place a wok or large pan over medium heat, add 1½ tbsp oil.
  5. Add whole cardamom, cloves, bay leaves, whole dry red chilies, saute for a few seconds.
  6. Add chicken pieces, season with ground pepper and salt.
  7. Cook covered till chicken has partially cooked. Don't completely cook the chicken.There should be some water left that has oozed out of the chicken.
  8. Add potatoes and tomatoes, combine well and cook covered till potatoes are almost cooked. Do not over cook the potatoes.
  9. Add the fried onion, combine well.
  10. Add chili powder, coriander powder, fennel powder, garam masala and salt.
  11. Combine well and cook for a minute.
  12. Add yogurt, combine well and cook covered for a few minutes till potatoes are fork tender.
  13. Taste and add more salt or chili powder for spice.
  14. Add water to thin down the gravy and cook covered for a minute.
  15. Add cilantro and mint leaves, cook for a couple of minutes.
  16. Remove the pan from the heat and keep it covered for 5 minutes.
  17. Serve along with naan, roti, chapati, rice etc.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at http://www.thasneen.com/cooking/chicken-and-potato-curry-in-yogurt-gravy-chicken-potato-curry/